This chocolate coffee cake is laced with an adventurous blend of spices to create a delightful Mexican mocha cake. Sandwiched with coffee-flavoured cream this soft and fudgy coffee and chocolate cake is extremely moreish.
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This chocolate coffee cake with Mexican spices came about as I was sipping on a cup of my Mexican mocha drink last winter. Once my mind had made the connection between coffee, chocolate, spice and cake that was it. Off to the kitchen I went to get testing.
This Mexican mocha cake has been through numerous rounds of testing to get the perfect balance of flavour and the perfect texture. It’s now one of my favourites.
Savour your slice slowly to allow the depth of those spices to shine through.
Try my chocolate brownies with espresso for another mocha-themed bake.
Why you’ll love this Mexican mocha cake
- Taste – this is unmistakably a mocha cake. The coffee flavour is laced with cocoa and an ideal blend and quantity of spices to create a coffee and chocolate cake with toasty, comforting spice vibes.
- Texture – it’s deeply moist and deliciously fudgy.
- Topping – coffee-infused fresh cream delivers the perfect contrast to that fudgy texture and those rich flavours.
- Appearance – I went with a simple rustic charm meaning that this cake super easy to decorate.
- Feeds a crowd – expect 10-12 generous slices.
Ingredients notes
- Coffee – this chocolate coffee cake recipe has been developed using instant coffee granules.
- Spices & flavours – the list is extensive and includes store cupboard basics (cinnamon, nutmeg and ginger) along with allspice, ancho chilli powder and a touch of cayenne pepper. The latter adds a particularly warming profile to the cake. Vanilla extract adds soft, gentle undertones too.
- Sugars – a blend of caster sugar, light muscovado sugar and a splash of honey promote the soft, moist and fudgy texture of this Mexican mocha cake. Icing sugar is needed to sweeten the topping.
- Soured cream – again, this ingredient helps develop the soft texture of this bake. You can use Greek yoghurt as a substitute.
- Double cream – this cream whips well and holds it’s shape. If you are outside of the UK use heavy cream or a cream with a fat content of around 48%.
Equipment notes
You’ll need two 8-inch (20cm) sandwich cake tins for this recipe and using (paid link) electric beaters makes short work of the mixing.
Cake bands (baking strips) help the cake rise and bake evenly. You can either purchase these or make your own cake strips using foil and kitchen paper.
Step by step instructions
Full instructions and measurements are given in the printable recipe card at the end of this post.
Step 1. Mix the coffee granules with water from a kettle that boiled 5 minutes ago. Add in the vanilla extract.
(Prepare the coffee for the topping at this point too but keep it in a separate bowl)
Put the flour, baking powder, baking soda, salt and spices into a bowl and mix.
Step 2. Cream the margarine, caster sugar and muscovado sugar together using an electric beater until light and fluffy.
Step 3. Beat in the honey.
Step 4. Add the eggs, one at a time, beating well between each addition.
Step 5. Pour the cooled coffee into the batter and add the soured cream. Beat to combine.
Step 6. Sieve the dry ingredients into the bowl and fold it in, using a large metal spoon, until no streaks of flour remain.
Step 7. Divide the cake batter between two greased & lined 8-inch cake tins (add baking bands if using) and bake for around 25 minutes until a skewer poked into the centre comes out clean.
Leave the cakes in the tin for 5 minutes then run a knife around the edge of the tins and turn the cakes out onto a wire rack to cool.
Step 8. Whip the cream, cooled coffee, icing sugar and honey together until thick.
Step 9. Use half of the cream to sandwich the cake layers together then pile the rest onto the top and spread it out.
Step 10. Scatter grated chocolate over the cream.
Expert tips
Top Tip: If you can wait 1 day before eating this cake the flavours develop further. It’s best to wrap the cake layers in food wrap and then sandwich & decorate the cake the next day.
- Always use grams and (paid link) digital kitchen scales when baking. It’s the most accurate way to measure ingredients and this chocolate coffee cake will turn out better if precise measurements are used.
- Each ingredient has been included for a particular reason. Leaving something out or using an entirely different product could result in a disappointing bake.
- Always grease and line your baking tins. Your cake will be easier to remove from it as a result.
- Use the correct tin size. In this instance, use two 8-inch (20cm) sandwich tins.
- Preheat your oven properly before baking begins to ensure it is the right temperature when you are ready to slide your cake into the oven to bake.
- Use baking powder that is in date and has been opened for no more than 3 months to ensure it is active.
Frequently asked questions
Yes, you can. The result will be a straight chocolate and coffee cake. If you are worried that it may be too spicy for your tastes feel free to omit the ancho chilli powder and cayenne pepper.
Once your Mexican mocha cake has been filled and topped with the cream it should be stored in the fridge. Bring it out for 1-2 hours before serving to allow the sponge cake to come to room temperature.
I do not recommend using espresso coffee in this bake. Using instant coffee granules dissolved in a small amount of liquid permits the cake to carry an intense flavour. It would be difficult to replicate this strength of flavour using espresso coffee in a similar amount of liquid.
Serving suggestions
These are my favourite drinks to serve with this spiced chocolate and coffee cake:
Have you made this chocolate coffee cake recipe? Please give the recipe a rating or leave a comment – I love to hear how you get along with my creations.
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📖 Recipe
Chocolate Coffee Cake
Equipment
- 2 x 8-inch (20cm) sandwich cake tins
Ingredients
For the Cake
- 3 tablespoons Instant coffee granules dissolved in 3 tablespoons of off-the-boil water
- 3 tablespoons Milk
- 1 tablespoon Vanilla extract
- 225 g Baking margarine
- 75 g Light muscovado sugar
- 75 g Caster sugar
- 30 ml Honey
- 4 Eggs large, free-range
- 60 g Soured cream or Greek yoghurt
- 225 g Plain flour all-purpose flour
- 45 g Cocoa powder
- 2½ teaspoons Baking powder
- ½ teaspoon Bicarbonate of soda baking soda
- ¼ teaspoon Salt
- 2 teaspoons Ground cinnamon
- ½ teaspoon Ground nutmeg
- ½ teaspoon Ground ginger
- ½ teaspoon Ground allspice
- 1 teaspoon Ground ancho chilli powder or mild chilli powder
- ¼ teaspoon Ground cayenne pepper
For the Coffee-Cream
- 300 ml Double cream heavy cream
- 2 tablespoons Instant coffee granules dissolved in 2 tablespoons of off-the-boil water
- 15 ml Honey
- 45 g/ ½ cup Icing sugar
Garnish
- Grated chocolate
- Ground spice such as ancho chilli powder, cinnamon or nutmeg
Instructions
Make the Cake
- Preheat the oven to 180C/ 350F and grease & line the base of two 8-inch (20cm) circular baking tins with baking parchment. Secure the baking bands if using (I highly recommend them for this bake).
- Mix the coffee granules with water from a kettle that boiled 5 minutes ago. Add in the vanilla extract.Prepare the coffee for the topping at this point too but keep it in a separate jug and, when cool, cover it and chill until required.3 tablespoons Instant coffee granules, 1 tablespoon Vanilla extract, 2 tablespoons Instant coffee granules
- Put the flour, baking powder, baking soda, salt and spices into a bowl and stir briefly.225 g Plain flour, 45 g Cocoa powder, 2½ teaspoons Baking powder, ½ teaspoon Bicarbonate of soda, ¼ teaspoon Salt, 2 teaspoons Ground cinnamon, ½ teaspoon Ground nutmeg, ½ teaspoon Ground ginger, ½ teaspoon Ground allspice, 1 teaspoon Ground ancho chilli powder, ¼ teaspoon Ground cayenne pepper
- Cream the margarine, caster sugar and muscovado sugar together using an electric beater until light and fluffy (approximately 2-3 minutes).225 g Baking margarine, 75 g Light muscovado sugar, 75 g Caster sugar
- Beat in the honey.30 ml Honey
- Add the eggs, one at a time, beating well between each addition.4 Eggs
- Pour the cooled coffee into the batter along with the milk and soured cream. Beat to combine.3 tablespoons Milk, 60 g Soured cream, 3 tablespoons Instant coffee granules
- Sieve the dry ingredients into the bowl and fold it in, using a large metal spoon, until no streaks of flour remain. Do not over-mix as it will lead to a rubbery textured cake.
- Divide the cake batter between the baking tins and use a blunt knife to spread it out, leaving a slight dip in the centre. Bake for around 25 minutes until a skewer poked into the centre comes out clean.
- Leave the cakes in the tin for 5 minutes then run a blunt knife around the edge of the tins and turn the cakes out onto a wire rack to cool.
- Wrap the cakes in food wrap and leave for 24 hours in a cool place to allow the flavour to mature.
Assemble the cake
- Whip the cream, cooled coffee, icing sugar and honey together until thick.300 ml Double cream, 15 ml Honey, 45 g/ ½ cup Icing sugar, 2 tablespoons Instant coffee granules
- Use half of the cream to sandwich the cake layers together then pile the rest onto the top and spread it out.
- Scatter grated chocolate over the cream. Your cake is ready to enjoy.Grated chocolate, Ground spice such as ancho chilli powder, cinnamon or nutmeg
Notes
- Always use grams and (paid link) digital kitchen scales when baking. It’s the most accurate way to measure ingredients and this chocolate coffee cake will turn out better if precise measurements are used.
- Each ingredient has been included for a bespoke reason. Leaving something out or using an entirely different product could result in a disappointing bake.
- Always grease and line your baking tins. Your cake will be easier to remove from it as a result.
- Use the correct tin size. In this instance, use two 8-inch (20cm) sandwich tins.
- Preheat your oven properly before baking begins to ensure it is the right temperature when you are ready to slide your cake in to bake.
- Use baking powder that is in date and has been opened for no more than 3 months to ensure it is active.
Jane Coupland
This recipe has been a long time coming. It’s been tested at least 8 times to get the balance of flavours spot-on. I really hope that you enjoy it as much as I do.